Garlic & dill chicken hoagies


4 (4-ounce) boneless skinless chicken breast halves
2 tablespoons Butter
2 teaspoons finely chopped fresh garlic
1 1/2 teaspoons dried dill weed
1/2 cup Light or Fat Free Sour Cream
3 ounces cream cheese, softened
1/4 teaspoon salt
4 hoagie buns, split
4 lettuce leaves
8 tomato slices

Flatten each chicken breast to about 1/2-inch thickness by pounding between sheets of waxed paper.

Melt butter in 10-inch skillet until sizzling; stir in garlic and 1/2 teaspoon dill weed. Cook over medium heat 1 minute; add chicken breasts. Continue cooking, turning occasionally, until chicken is browned and fork tender (10 to 15 minutes).

Meanwhile, combine remaining 1 teaspoon dill weed, sour cream, cream cheese and salt in small bowl; mix well.

To assemble each sandwich, spread about 1 tablespoon sour cream mixture on each half of bun. Layer bottom half of bun with 1 lettuce leaf, 2 tomato slices, chicken breast and bun top.